Rhubarb, Ginger & Pear Oat Bake

A soft, hearty traybake layered with Folláin jam for depth and just enough sweetness to keep it lunchbox-friendly.

Ingredients:

• 100g Folláin Rhubarb & Ginger Jam
• 150g porridge oats
• 50g plain flour
• 50g soft brown sugar
• 1 tsp ground ginger
• ½ tsp baking powder
• 75ml oil(or melted butter)
• 1 egg
• 2 tbsp milk
• 1 ripe pear, diced (no need to peel)

Method:

1. Preheat oven to 170°C (fan). Line a small rectangular tin (approx. 20x15cm).
2. In a large bowl, mix oats, flour, sugar, ginger, and baking powder.
3. In another bowl, whisk egg, oil, and milk. Combine wet and dry ingredients, then fold in diced pear.
4. Spread half the mixture into the tin.
5. Dot the Folláin Rhubarb and Ginger Jam across the surface, then top with the remaining batter.
6. Bake for 25–30 minutes until golden and firm. Cool before slicing into bars.

Source: Folláin

Baked Goods, Bread, Family Classics, Healthy Recipes, Oatmeal